Pork Chops with Cream of Mushroom

5 from 12 votes

Prep Time40

Cook Time20

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Prepare the pork chops, let them sit at room temperature for 30 minutes, then pat dry.
Combine the seasonings for the pork chops in a small bowl (salt, black pepper, garlic powder, onion powder, paprika).
Sprinkle the seasoning on both sides of the pork chops.
Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted, place two of the pork chops in the skillet and cook 2-3 minutes then carefully flop and sear the other side.
Remove the pork chops to a plate and continue cooking the remaining two pork chops to sear both sides. Remove the pork chops to the plate.
Add the mushrooms to the skillet and cook for 3-4 minutes over medium heat. When the mushrooms are browned, add the garlic, cook an additional 30 seconds, then pour the white wine in the skillet and scrape the bottom of the pan with a wooden spoon to loosen any cooked bits.
Spoon in the cream of mushroom soup and slowly pour in the milk stirring to combine.
Add the fresh herbs, salt and pepper. Taste the sauce and adjust.
Add the pork chops back into the sauce, spooning some of the sauce on top. Bring to a simmer, and allow to cook to ensure pork reaches an internal temperature of 145 degrees F.
Serve pork chops warm topped with additional fresh herbs.

White wine: use a dry wine, such as a Sauvignon Blanc, or a Chardonnay. Substitute with chicken broth if needed.
Storage: store leftovers in a sealed container in the refrigerator for 3-4 days.

Freezing: freezing can alter the texture of the sauce, I would recommend not freezing this recipe.

Reheating: place pork chops and sauce in a covered skillet and heat over low heat for 8-10 minutes until warmed through.